The word minestrone is used to describe a hearty soup.  These soups are commonly filled with vegetables, meat, beans rice, pasta or any combination together. They are intended to be robust and satiating.  Drizzle a good quality olive oil over the soup and top with Parmesan cheese just before serving.

3 tablespoons olive oil
2 garlic cloves, crushed
1/2 cup onion, diced
1/2 cup white wine
1/2 cup carrot, diced
1/2 cup zucchini, diced
2/3 cup tomato, diced
1/2 cup yellow tomato, diced
1/4 cup celery, diced
1/2 cup yellow squash, diced
2/3 cup garbanzo beans
1/2 cup white beans
1/4 cup green peas
8 cups vegetable stock
3 bay leaves
1-1/4 cups fresh spinach leaves
salt and pepper

2 tablespoons olive oil
1/4 cup basil pesto
1 loaf thick crust baguette
salt and pepper
Parmesan cheese, shaved

Pre-cook the garbanzo and white beans or buy a good quality canned product.

Heat the olive oil together with the garlic in a stock pot.  Sauté the onion until translucent.  Add the wine and evaporate.  Add the remainder of the vegetables except for the spinach, and sweat.  Add the stock and bay leaves and cook for approximately 30 minutes until all of the vegetables have softened and the flavors have combined well.  Adjust the seasoning and add the spinach leaves a few minutes before serving.

Pre heat oven to 400 F. Cut the baguette into thick slices.  Brush the slices on both sides with olive oil and season with the salt and pepper.  Place on a baking tray and bake until crisp and brown on both sides, turning them at least once.  Top each slice generously with the pesto.

Serve in a soup plate. Garnish with the crostini and shaved Parmesan.